1whole garlicso not one clove, but the whole thing. Peel all the separate cloves
4onionsroughly chopped
3chili peppersroughly chopped. If you like spicy leave the seeds in, if not take them out
2tbspof ground coriander
1.5tbspof ground cumin
1tbspof smoked paprika
3tspcayenne pepper
2tspgaram masala
2tbspfenegriek
2cubes of chicken stock
2cans of peeled tomatoesone can is 400 gr
75grsantenfrom a block
150mlapple vinegar
olive oil for baking
Instructions
Make a chili paste combining the ginger, garlic, onion and the chilies. This is easiest in a stickblender. Add a bit of olive oil if needed to smooth it.
Brown the meat in batches in a large pan in the olive oil.
Add the curry paste and stir until it starts to smell really good. Add the coriander, cumin, paprika, cayenne and garam masala and bake this for a while too.
Add the cans of tomato, the fenegriek and the stockcubes and stir again.
Put the vinegar into the pan. Stir everything well and bring to the boil. Lower the heat and put the lid on the pan. Leave this to simmer for about 1,5 to 2 hrs or until the meat is tender.
Add the coconut at the last minute and leave it to melt in the mixture.